Reviewed: Oct. 8, 2009

I hate cooking, but this recipe is so easy and delicious. The only alteration I made(for convience) is I cook the bacon in a frying pan then I set the whole pan aside and let it cool down. Then I put the blended mixture into the pan and warm it up on a low temperature. (Do not pour mixture in the pan if it is HOT.) But then I just pour contents of pan on to salad. Granted the fat is a little higher this way, but it is so good.

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SuzieQ

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Reviewed: May 8, 2009

I have made this salad dressing twice now and I thought it was unbelievable. My mom wanted the recipe, so when she made this salad one night I had no idea it was the same one. I realized that I had never put the olive oil in my salad dressing and believe me, SO MUCH BETTER! It is like a pinkish colour and so flavourful and not oily at all. Delicious with the olive oil but even more delicious...without the olive oil.

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Kati & Darran

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Reviewed: Apr. 28, 2009

I MADE THIS FOR A COMPANY SUPPER,CLAM CHOWDER AND POPOVER I Added the pears used splenda instead of sugar.it was quite a hit thanks

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supernan

Cooking Level: Expert

Home Town: Clinton, Connecticut, USA

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Reviewed: Apr. 27, 2009

This is basically what was called years ago wilted lettuce salad. This recipe calls for way too much dressing. It puddles, and is far too sweet. Cut down on the vinegar and the sugar and salt, then it will work better. Salad dressings should just be a hint on the salad. There should just be enough to kiss the lettuce leaves or other ingredients. I would make this again, but reall cut back on the vinegar and sugar.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Apr. 13, 2009

I subbed blue cheese in the dressing, b/c it was what I had on hand. I thought the dressing was really good. I ALWAYS use less evoo than called for b/c I like my dressings tangier and healthier. I wuold add some veggies or something though to make it more interesting. Or pears - that would taste really good against the strong cheese.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 31, 2009

This salad is absolutely delicious! I omitted the bacon, halved the sugar, added some thin slices of pears and added pecans instead of almonds.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2009

Sooooo GOOD! I loved this. At first when I tasted the dressing I immediately thought, too sweet. However the gorgonzola catches up quicky making it a wonderful combination of salty, tangy and sweet - PERFECT! Also, the dressing processes up nice and thick and doesn't seperate! As far as the salad part goes, I had to omit the nuts(allergy) but did add a sprinkle of green onions. Thanks for a wonderful recipe!

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

Loved this salad! I used a mix of baby spinaches, used reduced fat feta cheese and did not warm the dressing. It was excellent!

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Tegan Lee

Cooking Level: Intermediate

Home Town: Folsom, California, USA

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Reviewed: Feb. 15, 2009

Loved this recipe. I used feta instead of the gorgonzola and didn't heat up the dressing and it was still very, very tasty!

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Liz Louse

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2008

Made this the other night. It is wonderful. Just what we were looking for. I mixed the ingredients ahead of time then just before serving put in the blender and then warmed it up on the stove. It was simple.

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Karolinamom

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Reviewed: Dec. 13, 2008

Very easy to make and tasty. I did not have enough red wine vinegar, so substituted balsamic. Also, cut the sugar to 1.5 tablespoons. Added about an extra ounce of gorgonzola. Yum.

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Michael P.S.

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Reviewed: Oct. 11, 2008

Excellent! The dressing is also great 'unwarmed' for anyone squeamish about warming it. I warmed mine very happily. This is also a great salad for additions of...whatever. I served sliced apple with mine tonight, I think dried apricots would also be good. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Sep. 26, 2008

As I was reading this recipe I realized I forgot to mention that if you use it as a pasta sauce you need to omit the vinegar....for obvious reasons. I also wouldn't mix the entire batch of sauce with all of the greens but drizzle each serving with a little bit. Fresh sliced pears and/or candied pecans work very well with this salad.

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